PUMPKIN PECAN CAKE {RECIPE}

 

Pumpkin, cinnamon and roasted pecans...sounds like Winter to me! I have put together this delicious recipe for Pumpkin Pecan Cake, aka the most delicious cool weather treat that will keep your sweet cravings satisfied and your tummy nice and warm. Now the recipe that I used to achieve this cake is most definitely not vegan and it's not very healthy either so it was definitely a bit treat for me. I definitely still wanted to share the recipe with you all because it turned out DELICIOUS and was such a hit with everyone. I have since made a healthier version but it turned it into a completely different cake since it's vegan, sugar free and flourless. You can watch that healthy Frosted Coconut Pumpkin Cake recipe HERE or read HERE.

 

Ingredients:
1/4 cup Butter
1 cup Brown Sugar
1 cup Butternut Pumpkin (mashed)
2 cups Self Raising Flour
3/4 cup Almond Milk
1/2 cup Pecans
2 Eggs
Cinnamon

Icing:
Cream Cheese
Icing Sugar

 

Method:
#1- Preheat oven to 180 degrees Celsius. Lightly grease a 22cm round pan.
#2- Use an electric mixer to beat butter and sugar in bowl until light and fluffy. Beat in eggs, 1 at a time, until just combined.
#3- Stir in pumpkin. Sift over the flour and cinnamon, and stir until combined. Fold in the almond milk and pecans until combined. Spoon into prepared pan.
#4- Bake for 1 hour or until skewer inserted comes out clean. Let sit for 10 minutes once taken out of the oven.
#5- Make the icing by using an electric beater to combine the cream cheese and icing sugar.
#6- Ice with the cream cheese icing mixture then garnish with pecans (whole or crushed).

Serve with a hot chocolate or cappuccino and it's bliss.

Thank you for reading :)





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